Section 1-
Meat/ Meat Alternates
As
1 Food
Purchased, AP
2 Purchase
3 Servings
Unit
per
A Serving Size
Purchase
per
T Meal Contribution
Units
Purchase
Unit, EP
Additional
a Information
for 100
Servings
BEEF GROUND fresh or frozen" 8 ( continued)
Beef, Ground, fresh
or
Pound
11. 5
1
Pound
7. 68
1- 1/ 2
Pound
11. 6
1
oz cooked
lean meat
8. 7
frozen"
1 lb AP= . 72 lb cooked,
drained lean meat
no more than 26% fat
Like IMPS# 136)
Beef, Ground, fresh
or
oz cooked
oz cooked
lean
lean
meat
meat
13. 1
8. 7
frozen7' 8
1 lb AP= 0. 73 lb cooked,
drained lean meat
no more than 24% fat
Like IMPS# 136)
Beef, Ground, fresh
or
frozen''
Pound
7. 78
1- 1/ 2
Pound
11. 8
1
oz cooked
oz cooked
lean
lean
meat
meat
12. 9
8. 5
8
1 lb AP= 0. 74 lb cooked,
drained lean meat
no more than 20% fat
Includes USDA
Pound
7. 89
1- 1/ 2
Pound
12. 0
1
oz cooked
lean
meat
12. 7
Commodity
Like IMPS# 136)
Beef, Ground, fresh
or
frozen''
oz cooked
lean
meat
8.4
8
1 lb AP= 0. 75 lb cooked,
drained lean meat
no more than 15% fat
Like IMPS# 136)
Beef, Ground, fresh
or
frozen',
Pound
8. 00
1- 1/ 2
Pound
12. 1
1
oz cooked
oz cooked
lean
lean
meat
meat
12. 5
8. 3
8
1 lb AP= 0. 76 lb cooked,
drained lean meat
no more than 10% fat
Like IMPS# 136)
Pound
8. 10
1- 1/ 2
oz cooked
lean
meat
12. 4
BEEF HEART, fresh or frozen
Beef Heart, fresh
frozen
or
Pound
8.96
1
oz cooked
lean
meat
11. 2
1 lb AP= 0. 56 lb cooked,
trimmed, lean heart
Trimmed
Pound
5. 97
1- 1/ 2
oz cooked
lean
meat
16. 8
BEEF KIDNEY, fresh or frozen
Beef
or
Kidney, fresh
Pound
8. 64
1
oz cooked
lean
meat
11. 6
frozen
1 lb AP= 0. 54 lb cooked
kidney
Trimmed
Pound
5. 76
1- 1/ 2
oz cooked
lean
meat
17. 4
Ground Beef is based on USDA, FSIS standard as published in the Code of Federal Regulations, Title 9, Part 319. 15( a) chopped
beef, ground beef, but with maximum fat content as listed here.
USDA recommends that the very young, the very old, and those with weakened immune systems not eat undercooked ground
beef.To be sure all bacteria are destroyed, cook meat loaf, meat balls, casseroles, hamburgers, and other dishes containing ground
beef to the temperature set by your local and State standards and check by using a thermometer.
1- 16•
Food
Buying Guide
for Child Nutrition Programs Revised November 2001